Ingredients

1 teaspoon crushed hot red pepper flakes

1 tablespoon boiling water

2 cups apricot nectar

2 cups water

1/2 cup kosher salt

1/2 cup granulated sugar

10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater

• One 6 1/2- to 7-pound pork loin

Seasoning Blend

• 2 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch
• 1 tablespoon sweet paprika
• 1 tablespoon firmly packed dark brown sugar
• 3/4 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon ground cumin

Glaze

• 1/2 cup apricot preserves
• 1 1/2 tablespoons freshly squeezed lemon juice
• 3 tablespoons finely chopped cilantro or flat-leaf parsley
• 1 garlic clove, peeled, halved, germ removed, and grated on a Microplane grater

• About 2 tablespoons canola or vegetable oil

• Fleur de sel
• Finely ground fresh black pepper

Description

When I Was Little, I Would Beg My Mom To Make Pork Chops, Because She'd Top Them With This Sweet, Sticky Condiment Called Saucy Susan. It's A...

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